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Food Service director clears up some Bentley illusions
By John H. Furnish
During test periods, and with the pressure of confining dorms, students com¬ monly unleash their hostility on Bentley Hall. However, Timothy Susick, the laison between Custom Management Service and LHU, and John Wilt, director of Bentley Hall and an employee of the Custom Management Service (CMS), try to field the complaints of students with reasonable answers.
There is a history of discontent with Bentley that is not often considered. Four years ago, there was an epidemic of food services cancelling their contracts with LHU up to six times a year because they could not seem to complete their contractual obligations. There was considerable student unrest because there was no consistency in the meal plans.
With the introduction of Custom Management Service, said Wilt, there has been stability and lower meal rates.
Last semester, the alternate meal plan was experimented with as the staff watched for student feedback. The only response to the plan ws an Eagle Eye editorial criticizing the resulting long lines, due to too many students opting for the same line and rendering the system useless. Also, ap¬ parently no one missed the plan when it was discontinued this semester, said Wilt.
Wilt's response to the common gripe that students living on-campus must pay for a full meal plan is this: CMS must make a profit like any other company, and thus the contract is designed in the security of know¬ ing there are 1,300 students guaranteed by the University to pay for full meal plans.
Also to be considered is that the $827 for room and board goes mostly for dorms.
and that the $3.28 rate for each meal is so low because of what Wilt calls the 'missed meal factor'.
The average student, said Wilt, generally eats only 10-11 meals of his entitled 19, which is taken into account for the diner's expenses. Thus, when students complain that they should not pay for missed meals, they don't realize that, in fact, they never did.
The food quality, said Wilt, supported by Susick, is higher than students will admit. In fact, Bentley Hall ha* been rated as one of the top three campus cafeterias for the time CMS has administered the cafeteria.
If CMS would ever lose its bid, the 8-10 corporations which would replace it would vary little in operation and serve only to raise costs, as CMS bids the lowest.
CMS has always fulfilled its contracts, said Susick. They have carried out projects that were even beyond the contract, such as the ice cream machines (which are unfor¬ tunately defective), special meals and musical events to relieve the pressure of tests. The jelly bean contest, said Wilt, was to give students something to think or talk about during their meals and to demonstrate CMS' goodwill. Another extra from CMS has been the smaller meal plans for off-campus students.
It is widely believed that Bentley holds cakes for over three days in plastic wrapp¬ ings. The fact is that cakes are-never-held for more than two days, and that cakes are baked fresh every morning.
Cooked leftovers, especially meats, are never held overnight. They are held over as an alternate in the deli line at dinner as an extra service and are always disposed of
afterward.
Uncooked meals go back into the cooler to be grilled later. These holdovers, said Wilt, are strictly optional and are additional to the two main entrees mandatory in the contract.
An important point Wilt stressed is while some students may dislike a particular type of entree and dismiss it as 'bad food' because it is not what they like, this doesn't make the entree a bad meal.
All meals on the menu are composed of Grade-A meat or other high-quality pro¬ ducts as stipulated by law, and students will, on some nights, have to tolerate something different.
In cases of ethical or medical problems with a menu on the part of an individual, it is CMS's policy to open the coolers to that person and prepare what he/she selects.
Whenever students complain en masse about nutrition or food quality, the menu is sent to a physician to determine if change is needed. Everything is done, said Wilt, to conform to law and student needs.
Coolers are regularly inspected for government markings and condition. The same goes for the frozen and dry goods.
The staff of Bentley is extensively trained on all levels and are constantly provided with morale boosters.
They are also extensively supervised, with many checklists in effect for sanitation, ef¬ ficiency, and even attitude and attire.
It is unlikely that Bentley employees are ever responsible for dirt in the food, said Wilt. Often, the students themselves are the source of these inconveniences through carelessness or pranks. Meals are tested for taste and apperance
Accreditation report is near completion
Dr. John Zaharis
By Kim Wilkinson
The periodic review report for the University's accreditation is in the process of being completed, according to Dr. John Zaharis, vice-president of academic affairs.
Accreditation is the means in which the educational community self-regulates its own programs.
An university becomes accreditted by a team evaluation, processed by the Middle States Association of Collegea and Schools (for schools in the mid-atlantic area), to which Lock Haven University belongs, said Zaharis.
Every 10 years, a team of 10 to 12 in¬ dividuals visits the school to re-evaluate it. The members are faculty or administration from other schools. The team reports back to the Middle States board and the board decides whether to re-instate the accredita¬ tion.
Lock Haven was visited in 1979, follow¬ ing a year of self-study committees within the college itself.
The self-study, said Zaharis, helps show the Middle States that the institution knows
where it is headed and whether it is meeting its goals as it claims it is.
The periodic review must be written five years after accreditation is granted. The report covers how the University has responded to the problems in 1979 and it updates the Association on other major changes.
Some major changes since 1979 include: Thomas Fieldhouse renovation, the micro¬ computer lab in Raub Hall, a new Universi¬ ty president, the creation of the State System of Higher Education (SSHE) and administrative and faculty changes, said Zaharis.
The committee has written a seven chapter report which will first be reviewed by President Craig D. Willis and then by Dr. Hanna, vice-chancellor of SSHE.
Zaharis added that the accreditation is very important, especially to students in¬ terested in graduate school, because some schools will not accept a student if he/she comes from a non-accreditted college.
by Wilt and his staff. The present set of menus has been contrived by this approach.
The chef, Pat, has 27 years of experience in institutional cooking and has done much to improve the look, taste, and efficiency of preparation for meals.
The greatest emphasis Wilt stated, is that Bentley is designed to run on student feed¬ back. CMS logically believes in good public relations, said Wilt, and is always open to constructive student criticism.
Any student can always walk back to the office and demand an on-spot ins|>ection of the cooler or other storage facilities and re¬ quest a tour of the entire kitchen at any time.
Wilt said that since students almost never bother to complain directly to his staff, it is difficult to adjust to their satisfaction. He added that articles in the paper only serve to damage worker morale.
For instance, the staff presently relies on repeated cycles to determine what students like and to eliminate the waste factor. The cafeteria depends on constant input from students to function.
When bread is stale, said Wilt, students don't bother to inform employees and thus don't get satisfaction. If someone tells a worker that the bread has dried out, it is popped into a steamer and restored to freshness.
Susick and Wilt have tried to assemble a student committee to improve Bentley Hall if the student body sees fit, but can't find anybody to form one. If anyone is in¬ terested in forming a committee, concern¬ ing Bentley or anything else in campus life, Susick is available to help.
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The materials in this collection are made available for use in research, teaching, and private study. Texts and images from this collection may not be used for any commercial purpose without prior permission from Lock Haven University of Pennsylvania. Although these texts and images are made publicly accessible for the limited uses described above, they are not all in the public domain. Where copyright persists in this material, that right is owned either by Lock Haven University of Pennsylvania or by the creators of the object or their descendants. When use is made of these texts and images, it is the responsibility of the user to secure any necessary permissions and to observe the stated access policy, the laws of copyright, and the educational fair use guidelines.

The materials in this collection are made available for use in research, teaching, and private study. Texts and images from this collection may not be used for any commercial purpose without prior permission from Lock Haven University of Pennsylvania. Although these texts and images are made publicly accessible for the limited uses described above, they are not all in the public domain. Where copyright persists in this material, that right is owned either by Lock Haven University of Pennsylvania or by the creators of the object or their descendants. When use is made of these texts and images, it is the responsibility of the user to secure any necessary permissions and to observe the stated access policy, the laws of copyright, and the educational fair use guidelines.

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FullText

[L1>(g[;i Kli\^2KI
S-,
Parsons Union Building Lock Haven University Lock Haven, Pennsylvania 17745
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[yKI[|^etU^[|W
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«ection of the cooler or other storage facilities and re¬ quest a tour of the entire kitchen at any time.
Wilt said that since students almost never bother to complain directly to his staff, it is difficult to adjust to their satisfaction. He added that articles in the paper only serve to damage worker morale.
For instance, the staff presently relies on repeated cycles to determine what students like and to eliminate the waste factor. The cafeteria depends on constant input from students to function.
When bread is stale, said Wilt, students don't bother to inform employees and thus don't get satisfaction. If someone tells a worker that the bread has dried out, it is popped into a steamer and restored to freshness.
Susick and Wilt have tried to assemble a student committee to improve Bentley Hall if the student body sees fit, but can't find anybody to form one. If anyone is in¬ terested in forming a committee, concern¬ ing Bentley or anything else in campus life, Susick is available to help.
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•X-
¦x-
•X-
•x- •x-
E
a s t e
r
f
a
& have a great Spring
Break!
The Eagle Eye Staff
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